F&B Junior Sous Chef

About the role

We are looking for a motivated F&B Junior Sous Chef to support the Chef de Cuisine and Sous Chef in daily kitchen operations at our prestigious venue. You will help maintain high culinary standards, ensure food safety, and mentor junior kitchen staff.

Key responsibilities

• Assist the Chef de Cuisine and Sous Chef in managing day‑to‑day kitchen activities.
• Train Chef de Partie and Commis on kitchen standards, hygiene, and equipment use.
• Follow standard recipes, presentation guidelines, and portion controls.
• Manage stock for mise en place, place orders, and verify goods upon receipt.
• Enforce food safety and hygiene policies, including temperature recording and color‑coding.
• Oversee food production from delivery to plate, applying FIFO and waste‑reduction practices.
• Provide accurate recipes and on‑the‑job training to line cooks.
• Estimate consumption, schedule purchases, and control waste to stay within budget.
• Promote a cooperative work environment and uphold high morale.

Required profile

• Degree, diploma or certification in Culinary Arts or Management.
• Minimum 5 years of supervisory experience in a 4‑5 star hotel or quality restaurant.
• Strong logistical, culinary and leadership abilities.
• Fluent in English; additional languages are a plus.
• Willingness to work shifts and maintain a professional appearance.

Required skills

• Food safety & hygiene compliance.
• Stock management and procurement.
• Culinary techniques and recipe execution.
• Operation of kitchen equipment.